• In a mixing bowl, combine the gluten-free flour, sugar, salt and yeast.

No Stand Mixer Method

• Heat water in the microwave to about 130 degrees F. Pour only ½ cup of the water (114 grams) into a separate bowl and add the psyllium. Stir and allow it to form a gel.
• Make a well in the center of the flour mixture. Add the psyllium gel, vinegar and egg white. Begin stirring. At this point it will be very dry, so continue adding the remaining warm water (¼ cup plus 1 tablespoon), stirring with a heavy duty rubber scraper, until you have a squishy odd textured dough that holds together in a ball. Mash it over on itself a few times with the heavy duty scraper. You're basically kneading it a little, but in the bowl. It should clump up in a ball and not stick to the sides or feel dry (pictured on blog). Add about 1 ½ oz more water if using the Wholesome Blend or if dough feels dry.

Stand Mixer Method

• If using a stand mixer, put psyllium powder in the bowl with the flour mixture and just dump in all of the water (¾ cup plus a tablespoon or 182 grams). Give it a stir, then put on the mixer stand and mix with the paddle for about 2 minutes. It will be chunky at this point. It should feel a bit wet, but hold together. If using a whole grain flour, you'll probably need to add the next 1 ½ oz of water.

Shape and Let Rise

• Press a square of damp parchment paper into the bottom of a bowl somewhere around 1 ½ quarts or liters. You just need something for the dough ball to fit in while it rises. Set the loaf on parchment. If you want you can drizzle a little olive oil over to keep it moist. Cover loosely with plastic wrap and let rise for about 40 minutes. It will not double but it will rise and puff.
• While the dough is rising, place a Dutch oven and its lid in the lower third of the oven and preheat the oven to 450 degrees F.

Baking

• Remove the hot pot from the oven and using hot pads, remove the lid. Lift the parchment with the round of dough on it and set it in the pot (parchment and all), then cover the pot and put it back in the oven.
• Close oven door and bake with the lid on for 25 minutes at 450. Remove the lid and reduce heat to 375 degrees F. Continue baking for another 30 minutes. Turn off oven. Take the loaf out and set it directly on the rack of the still warm "off" oven for 30 minutes. This is just to dry out the interior more. Let cool completely.